Prep 15 mins
Cook 10 mins
This looked so good when I saw it, that I had to post it. Checked to see if it was here and it wasn't - so here goes. It was Rachel Ray's recipe that I changed around.
- 2 tablespoons vegetable oil
- 1 bay leaf
- 2 garlic cloves, crushed
- 1 small red cabbage, quartered, cored and shredded
- 2 whole cloves (optional)
- 1 cinnamon stick
- 1⁄2 teaspoon freshly grated nutmeg
- 2 tablespoons mccormick's McCormick's Montreal Brand steak seasoning
- 3 tablespoons dark brown sugar or 3 tablespoons Splenda brown sugar blend
- 1⁄4 cup red wine vinegar or 1⁄4 cup cider vinegar
- 1 large pumpernickel bread or 1 large rye bread or 1 large sourdough bread
- 1⁄2 lb sliced deli corned beef
- 1⁄2 lb deli maple-smoked turkey
- 1⁄2 lb deli sliced pastrami
- 1⁄2 lb sliced swiss cheese
- 1⁄2 cup sweet pickle relish
- 1 cup chili sauce
- 1⁄2 cup mayonnaise
- Heat a large nonstick skillet over medium-high heat.
- Preheat broiler and place rack 10"-12" from heat.
- To very hot skillet add vegetable oil, bay leaf, garlic, cloves(if using), cabbage, cinnamon stick and nutmeg.
- Cook, stirring frequently, 5 minutes, then add the grill seasoning and brown sugar or splenda and toss to coat.
- Add vinegar, cook off 2 minutes then remove from heat and let stand.
- Remove bay leaf, cloves and cinnamon stick.
- Preheat oven to 350°F.
- Cut 1' off bread acroos the whole loaf to remove top.
- Remove the soft insides of the bread to form a bread bowl.
- Pile half the cabbage into base of the bread.
- Fill bread with meats and Swiss cheese,.
- Place filled bread into the oven to melt the Swiss.
- Top melted cheese with the remaining seared pickled cabbage.
- Slather the top with sweet pickle mixed with chili sauce & mayonnaise, and set bread top into place.
- The loaf will appear whole and empty to the naked eye.
- Pack to travel or serve on cutting board.
- Cut loaf into 6-8 sections and serve.
These were awesome and I hope to have them again soon!
This was super easy and so good! I used a small sourdough loaf and cut the recipe to two servings, it was still more then the two of us could eat but it was tasty!! The red cabbage really goes well with the sauce. This would be a great party sandwich! Thanks DiScharf!